Over med heat, stir fry the nettles in the sesame oil until they are wilted. Mix the cooked nettles with all of the ingredients except the wrappers and take a tiny pinch and cook it to check for seasonings. Then brush one half of the wrapper round with water, place a teaspoon in the middle and fold in half, set aside. Repeat with the remaining ingredients. Heat oil to between 350 and 375 degrees. Deep fry the pot stickers until they are golden and crispy and drain on paper towels and serve with the dancy tangelo and dried cherry sauce.

Sauce:

Take about 2 lbs of the Tangelos, make about ¼ to 1/3 cup of zest and set aside. Then peel the tangelos and with a sharp small knife remove the outer pith. Put them in a pan with 1 cup of dried cherries, 1 cup of sugar, 1 ½ cup of water, one star anise, a piece of ginger the size of a quarter and ¼ cup of plum wine (or mirin) and a little salt. Reduce down over a low simmer until sauce is thickened a bit. Take a potato masher and kind of mash all the stuff together in the pot. Drain the sauce thru a china cap, pressing hard on the solids, or a strainer lined with cheese cloth. Boil the zest with 2 tbsp of chopped dried cherries in a cup or two of water for one minute, drain and then add the softened zest and cherries to the sauce. The sauce can be stored in the freezer or fridge for quite some time. Serve hot or cold with the pot stickers. The sauce is also good on chicken or fish. It can also be poured over fresh farmers cheese or cream cheese and eaten with crackers.